The Back Yard Lemon Tree

I’ve been making this simple chickpea dish a lot lately from one of my latest cookbook acquisitions Madhur Jaffrey’s Vegetarian India. One of the pantry staples in my vegetarian dinner rotation is the humble can of chickpeas and I’ve used A LOT of cans of chickpeas over the years. This recipe uses the liquid from the can, so I prefer to use organic beans. I’ve just discovered the Coles homebrand organic canned beans are surprisingly good, in fact, they’re actually excellent.

These chickpeas go really well with all types of flat breads or even tortillas, add a chopped salad and a yogurt raita and you have super quick delicious dinner. My favourite accompaniment to these chickpeas is a cucumber and tomato salsa, chapatis and a green chutney The fresh green chutney is also from Vegetarian India, it’s fresh and zingy and gets a dollop of greens into a meal. If you want to make this chutney more of a yoghurt raita replace the four tablespoons of the water with yoghurt.

Chickpeas in a Simple Northern Style

Adapted from Madhur Jaffrey’s Vegetarian India

• 2 x cans chickpeas preferably organic
• 6-8 curry leaves (optional)
• 3 tablespoons of olive or peanut oil
• 1 medium onion, peeled and finely chopped
• 1 tablespoon peeled and finely chopped ginger
• 3 cloves garlic, peeled and crushed
• 1-3 fresh green chillies, finely chopped
• 2 teaspoons of ground coriander
• 1 teaspoon ground cumin
• 1/4 teaspoon ground tumeric
• 3 tablespoons tomato puree (I use a glob of tomato paste if I haven’t got any puree)
• 1 teaspoon of salt, or to taste

1. Heat oil in medium size skillet over a medium heat. Throw in the curry leaves until they sizzle. Fry onions for 7-8 to eight minutes until they are soft and turning golden. Add ginger, garlic and green chillies and saute for a few more minutes until the onions have darkened slightly. Add spices, coriander, cumin and tumeric. Stir through onions then add tomato puree or paste and stir though thoroughly.
2. Add chickpeas with liquid then add 1 can of water and salt. Cover and simmer gently for 30 minutes. Then take the lid off, check for salt and simmer for another five to ten minutes until the gravy thickens to your satisfaction. If you are eating these chickpeas with bread rather than rice you may want a slightly thicker gravy.
3. Serve with Indian bread, yoghurt, green chutney and chopped salad

Green Chutney

• 1 good sized bunch fresh coriander
• 1 tablespoon lime or lemon juice
• 2-3 fresh hot green chillies sliced into fine rings
• 2.5 cm (1-inch) piece of of ginger peeled and finely chopped
• 1 tablespoon plain yoghurt
• 1/2 teaspoon salt

1. Cut off the thick stalks of the coriander. Wash and drain the coriander. You will need about 1 1/2 cups of packed coriander. Chop well.
2. Put the lime or lemon juice in blender, followed by the ginger, yoghurt and 4 tablespoons of water. Blend, then add coriander. Blend to a smooth paste, scraping down the sides of blender to incorporate everything.
3. Pour chutney into a small bowl, add salt, taste and adjust seasoning.